(Editor’s Note: This is our 12th installment of Eating In. Over the past months we think we’ve made some terrific dishes: a version of the Amsterdam Falafelshop’s Israeli Falafel; enchiladas using Chicken Out’s 7 Spices Chicken; and a truly traditional Caesar Salad, to name just a few off the full menu. Now we’re eager to hear your feedback. Have you tried any of our recipes? How did it turn out? Are there any meals or dishes you’ve loved so much you want to know how to re-create them at home? Leave your feedback in the comments, and thanks for reading!)

In search of inspiration, and perhaps a few good recipes, DCist recently delved into Best Food Writing 2004, a compilation of the years best literary accomplishments on all things culinary. One particular selection by Ann M. Bauer described the restaurant enterprise Oceanaire and its quest for quality seafood through the eyes of its creator, Rick Kimmes. His concept is simple enough. Take ultra fresh seafood served it in an ultra swank atmosphere and you have an ultra success. If only it didn’t have to come at a near ultra price. Don’t get us wrong — for the quality Oceanaire’s prices are more than fair, but on our budget DCist has decided to save our patronage for special occasions.

Normally, we consider scallops our least favorite seafood. The flavor is just fine, but something in the texture leaves us feeling amiss. Our waiter at Oceanaire challenged this conception, stating with the highest degree of confidence that “this is the best scallop dish you will ever taste.” Immediately conceding (how could one even attempt to argue such a bold claim?) we ordered the grilled sea scallops with wasabi mashed potatoes.

With one bite we stood corrected.

We’re not about to proclaim the following instructions will yield the best scallop dish you will ever taste. We can however say that these ingredients, assembled correctly, let scallops come into their own. The key is clearly überfreshness coupled with culinary savvy. A model Oceanaire executes perfectly.